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I need to issue a warning about an enzyme in pineapple called Bromelain which turns meat to mush given the time. My attempt at swineapple was a failure due to this enzyme giving the meat in the pineapple a chalky consistency on the outside of the meat. it looked good though.

This is great info... I've spent the last few minutes reading up on bromelain because I was planning a swineapple for Sunday. I'll smoke them separately and then stuff the pineapple, as it seems there's no way the pork can remain firm sitting inside a fresh pineapple for 5 hours.

to be honest, the best grilled pineapple I've ever had was in India at a 'bbq' place that put a whole pineapple on a sword, coated it heavily with a spice blend that included cinnamon and a number of other things. they seared it over a very hot flame and then brought it tableside and carved off 1/4-1/2" slices, then recoated with spice blend and did it all over again. I want to try this at some point, just haven't gotten around to it yet.

After some more reading, I've decided to put the whole pineapple in the oven and cook to an IT if 165 deg F before hollowing. I'll then stuff it with pork tenderloin. The bromelain breaks down at 158 degrees, so pre-cooking the pineapple should allow the protein in the pork to retain its integrity over a low & slow cook... and cooking it whole first should prevent it from drying out.

Either way, I'll post the results... and I have a scientific justification for failure in case that happens, too!

After some more reading, I've decided to put the whole pineapple in the oven and cook to an IT if 165 deg F before hollowing. I'll then stuff it with pork tenderloin. The bromelain breaks down at 158 degrees, so pre-cooking the pineapple should allow the protein in the pork to retain its integrity over a low & slow cook... and cooking it whole first should prevent it from drying out.

Either way, I'll post the results... and I have a scientific justification for failure in case that happens, too!